Aine Carlin has created a rich sweet miso broth with buckwheat noodles, a gluten-free alternative to wheat noodles.
Serves: 2 | Cook Time: 30 mins | Calories: 526 | Type: Vegan + Gluten-Free
- 250g firm tofu (soya)
- 3 tbsp tamari (soya)
- 1 lime
- 4cm fresh ginger
- 2 garlic cloves
- 6 stalks rainbow chard
- 200g sweet potato
- 3 tbsp sweet miso paste (soya)
- Handful of fresh coriander
- 80g buckwheat noodles
Already in your kitchen
- Sea salt & black pepper
- Coconut oil / olive oil
At Mindful Chef we source, pre-portion, and then deliver all these good-for-you ingredients together with a recipe card to save yourself time shopping. You'll also receive fresh organic produce to lots of other healthy dinners.
- Pre-heat oven to 200C. Drain tofu, rinse and pat dry with kitchen towel. Cut into 2cm cubes. Transfer to a baking dish. Whisk 2 tbsp of tamari, juice of ½ lime and maple syrup. Pour over tofu, toss to combine and marinade for 5 mins. Bake for 25 mins, shaking occasionally to prevent sticking.
- Heat 1 tbsp of oil in a pan. Finely chop garlic and ginger and add to pan. Lightly fry for 1 min.
- Slice rainbow chard stalks and add to pan - reserve leaves for later. Add 1tbsp lime juice and sauté until translucent.
- Peel sweet potato, halve lengthways and cut into medium slices. Add to pan along with miso paste and remaining tamari. Pour over approx 1L of boiling water. Simmer for 12-15 mins.
- Chop coriander and chard leaves. In the final 5 mins add chard to pan. Let it wilt into broth before taking off the heat. Stir through 2/3 of the coriander.
- Place buckwheat noodles in a separate saucepan, cover with boiling water and simmer for 5 mins - stirring frequently. Drain and rinse under cold water.
- Divide noodles between two bowls and spoon over the warm broth. Top with tofu. Finish with lime juice and coriander.